What is beef finger meat?

Beef finger meat is a boneless cut from between the rib bones of a cow. It consists of long, thin strips of meat known for their rich, beefy flavor .

How is beef finger meat different from short ribs?

The main difference is that short ribs have bones , while beef finger meat is boneless . Short ribs also have more fat and marbling , making them best for braising , whereas beef finger meat is leaner and more versatile .

What’s the best way to cook beef finger meat?

The best cooking methods include: Smoking at 225°F (107°C) for 3-4 hours . Grilling over medium heat until medium-rare. Braising for 2-3 hours until tender.

What should I serve with beef finger meat?

Some great side dishes include: Mashed potatoes or roasted vegetables . Coleslaw and cornbread for a BBQ-style meal. Rice or noodles for an Asian-inspired dish.

Can I marinate beef finger meat overnight?

Yes! Marinating overnight enhances flavor and tenderizes the meat. A simple marinade of soy sauce, garlic, lime juice, and olive oil works beautifully.

What is the ideal internal temperature for beef finger meat?

For smoking or braising , aim for 200-205°F (93-96°C) . If grilling, keep it at 130-140°F (54-60°C) for a juicy texture .

Can I cook beef finger meat in an air fryer?

Yes! Air frying at 400°F (200°C) for 10-12 minutes works well for a crispy version . However, slow cooking methods will yield a more tender result .

Beef Finger Meat: What It Is, How to Cook It

Description

Smoked beef finger meat is a deliciously tender and flavorful dish that benefits from low and slow cooking. The connective tissues break down beautifully, resulting in juicy, smoky beef perfect for serving with BBQ sauce or chimichurri. Using hickory or oak wood enhances the bold beefy taste, while a simple seasoning blend ensures mouthwatering results.

Ingredients

2 lbs beef finger meat (look for marbled cuts)
1 tbsp kosher salt (enhances flavor)
1 tbsp black pepper (freshly ground for bold taste)
1 tsp smoked paprika (adds a smoky depth)
1 tsp garlic powder (boosts umami)
1 tsp onion powder (balances sweetness)
2 tbsp olive oil (helps seasoning stick)
½ cup apple cider vinegar (keeps meat moist during smoking)
½ cup BBQ sauce (optional, for glazing)

Instructions

Prepping the Meat:
- Trim any excess fat to ensure even cooking.
- Pat the meat dry with paper towels for better seasoning adhesion.
- Mix salt, pepper, paprika, garlic powder, and onion powder. Coat the meat evenly with olive oil, then rub the seasoning mix all over.
- Let the meat rest for at least 1 hour, or overnight for deeper flavor.
Setting Up the Smoker:
- Preheat the smoker to 225°F (107°C)—low and slow is key.
- Use hickory or oak wood for a bold smoky taste.
- Set up indirect heat to prevent burning and ensure even cooking.
Smoking Process:
- Place the seasoned beef finger meat on the smoker, arranging the strips evenly on the rack.
- Smoke until the internal temperature reaches 200-205°F (93-96°C), about 3-4 hours, depending on thickness.
- Spritz the meat with apple cider vinegar every hour to keep it moist.
Resting & Serving:
- Remove the meat from the smoker and let it rest for 15 minutes to retain juices.
- Slice against the grain for extra tenderness.
- Serve with BBQ sauce, chimichurri, or a smoky glaze for added flavor.

Notes

Experiment with different wood chips like mesquite for a stronger smoke flavor.
Letting the meat marinate overnight enhances the taste.
Serve with grilled vegetables or smoked potatoes for a complete meal.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Lunch
Cuisine: American

Nutrition

Calories: ~320 kcal
Fat: ~22g
Carbohydrates: ~2g
Protein: ~28g